* 1 red onion, thinly sliced * juice from 2 limes, divided * 1 c. loosely packed fresh cilantro, chopped * 1/2 c. KRAFT Real Mayo Mayonnaise * 1 pkg. (16 oz.) coleslaw blend (cabbage slaw mix) * 1 c. HEINZ BBQ Sauce Classic Sweet & Thick * 2 Tbsp. chopped canned chipotle peppers in adobo sauce * 1 1/2 lb. uncooked deveined peeled medium shrimp * 12 corn tortillas (6 -in.)
What to do:
1. Heat grill to medium-high heat. 2. Rinse onions under warm water; drain. Place in small bowl. Add half the lime juice; mix lightly. 3. Mix cilantro, mayo and remaining lime juice until blended. Add to coleslaw blend in large bowl; mix lightly. 4. Combine barbecue sauce and peppers. Thread shrimp onto skewers. Grill 4 to 6 min. or until shrimp turn pink, turning and brushing frequently with barbecue sauce mixture. Remove shrimp from grill; set aside. Add tortillas to grill; cook 30 sec. on each side or just until warmed. 5. Remove shrimp from skewers; place on tortillas. Top with coleslaw and onion mixture; fold in half.